Risotto with Zucchini & Bell Peppers

Serves 6

Whether it’s the creaminess of Wild Mushroom Risotto, the fragrance of Risotto Milanese, or the distinct nuttiness of Risotto with Gorgonzola, I can’t get enough of this popular Italian first course staple. This recipe is very near and dear to me. I have been using it for years now. I think I was 16 the first time I made it. It’s adapted from Antonio Cecconi’s book on Italian cooking. It is absolutely divine. There is no other word I can use for it. I can guarantee you that people will never forget this if you make it for them. It’s how my husband fell in love with me! Fair warning, this isn't easy on the hands as you have to stir very often and it gets harder to do so as you add 1/2 cup of liquid each time after the rice has absorbed it. Do not plan any other complicated dishes if you are making a risotto in substantial quantity. A nice fresh salad and some baked chicken or grilled steak would be lovely with it.